This Lemony Wild Rice Risotto is so light and flavorful, it would taste fantastic as a side dish served with any main entree.
Remember a while back when I realized that I had only shared certain recipes in my weekly newsletter and not here on the blog? Well this Lemony Wild Rice Risotto was one of them and I can’t wait for you to try it!
This winter seems to be dragging on and on and since we finally get to change our clocks ahead next week and get a little more sunshine, I wanted to share a recipe with lemons because lemons are so bright and cheery; well at least in my mind they are. Besides, lemons make everything taste better don’t they?
For the longest time, I couldn’t get my kids to eat wild rice and now they love it. I guess it’s true what they say about tastebuds changing and maturing every seven years. But when you combine wild rice with lemons, garlic and Pecorino Romano cheese, how can you go wrong?
[click_to_tweet tweet=”Lemony Wild Rice Risotto #sidedish #rice #risotto” quote=”This Lemony Wild Rice Risotto is so light and flavorful, it would taste fantastic as a side dish served with any main entree. “]To make this recipe, combine wild rice, chicken stock, lemon zest and juice and garlic in a large skillet and bring to a boil. Cover the skillet with a lid, reduce heat and simmer for 40-45 minutes; stirring periodically. Sometimes if you have your heat too high the liquid will absorb too quickly before cooking the rice.
If that happens, add a little more chicken stock and cook until the rice is cooked through and no longer hard. Remove the rice from the heat; then add the grated cheese and butter. Replace the lid and allow to steam for an additional 5 minutes; then fluff the risotto with a fork.
My family and I loved this Lemony Wild Rice Risotto and it went perfectly with the lemon chicken and roasted vegetables I made for dinner that night too. ~Enjoy!
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This Lemony Wild Rice Risotto is so light and flavorful, it would taste fantastic as a side dish served with any main entree.
- 1 c. Wild Rice Blend
- 1 3/4 c. Chicken Stock
- 1 Lemon, zest and juice
- 1 Clove Garlic, minced
- 1 tbsp. Grated Pecorino Romano Cheese
- 1 tbsp. Butter
Combine wild rice, chicken stock, lemon zest and juice and garlic in a large skillet and bring to a boil. Cover the skillet with a lid, reduce heat and simmer for 40-45 minutes; stirring periodically.
(If you have your heat too high the liquid will absorb too quickly before cooking the rice. If that happens, add a little more chicken stock and cook until the rice is cooked through and no longer hard.)
Remove the rice from the heat; then add the grated cheese and butter. Replace the lid and allow to steam for an additional 5 minutes; then fluff the risotto with a fork.
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